Note how the burger and the soccer ball are entering their respective goals at the same time.

NPR

Ever since Eli Whitney invented the Beef Gin in 1793, hamburgers have basically been the same: an all-beef patty, eaten as quickly as possible. But now, new technologies are allowing burgerologists to expand the medium. Chef's Burger Bistro in Chicago has created the B50 Burger, with a patty that's 50 percent ground beef, 50 percent ground bacon. And then there's a fried egg thrown on top, just for fun.